This foolproof turkey recipe ensures a juicy, flavorful centerpiece for your Thanksgiving feast with simple steps and classic herbs.
Ingredients
Main
12 to 18poundsturkey(fully thawed)
1pieceonion(peeled and quartered)
1piecelemon(quartered)
1 to 2sprigsfresh rosemary
1 to 2sprigsfresh thyme
1 to 2sprigsfresh sage
to tastekosher salt and black pepper
0.75cupunsalted butter(room temperature)
6clovesgarlic(minced)
1teaspoonkosher salt
0.5teaspoonblack pepper
1tablespoonfinely chopped fresh rosemary
1tablespoonfinely chopped fresh thyme
1pieceadditional onion(peeled and quartered)
3stalkscelery ribs(roughly chopped)
2carrotsroughly chopped
Instructions
Remove the turkey from the fridge 1 hour before roasting to bring to room temperature and remove giblets.
Preheat oven to 325°F (160°C). Season the cavity with salt and pepper, then fill with onion, lemon, and herbs. Pat dry and prepare herb butter.
Make herb butter by mixing softened butter, garlic, salt, pepper, and herbs. Loosen skin and rub herb butter under and over the skin.
Place turkey on a rack or bed of vegetables, tuck wing tips, and roast for about 15 minutes per pound until internal temperature reaches 158-160°F. Rest for 30 minutes before carving.
Carve and serve, saving pan juices for gravy.
Notes
Ensure the turkey reaches an internal temperature of 165°F after resting for safety and juiciness.